Why You’ll Love This Recipe

I love that these pancake bites are soft, naturally sweet from ripe bananas, and packed with over 3 grams of protein each. The cottage cheese blends seamlessly into the batter, creating a moist, creamy texture without tasting cheesy. They’re gluten-free, easy to customize, and kid-approved. Whether I bake them in the oven or toss them in the air fryer, I always end up with a tray of golden, bite-sized goodness that disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese (full-fat or low-fat)
2 ripe bananas, mashed
3 large eggs
½ cup almond flour
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking powder
Pinch of salt
¼ cup chopped walnuts (or pecans)

Directions

Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line with silicone cups. For the air fryer, I preheat to 330°F (165°C) and grease silicone molds.
In a large bowl, I whisk together the cottage cheese, mashed bananas, eggs, and vanilla extract until the mixture is smooth.
I add in the almond flour, cinnamon, baking powder, and salt, then stir until well combined. I fold in the chopped walnuts last.
I spoon the batter into the prepared muffin tin or molds, filling each cup about ¾ full.
For the oven, I bake them for 15–18 minutes until they’re golden and set. In the air fryer, I cook them for 12–15 minutes, checking with a toothpick for doneness.
I let them cool for a few minutes before serving. They’re great warm or chilled.

Servings and Timing

Yield: 24 pancake bites
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 1 pancake bite
Calories per bite: 65 kcal
Protein per bite: 3.5g

Variations

I enjoy switching up the flavor and texture depending on the day:

Nut Swaps: I sometimes use pecans, almonds, or even sunflower seeds to make them nut-free.
Flour Alternatives: Oat flour or a gluten-free 1:1 baking flour works well if I want to avoid almonds.
Add-ins: Blueberries or chocolate chips add a fun twist—I just fold in a handful before baking.
Dairy-Free: I replace cottage cheese with a dairy-free cream cheese or thick plant-based yogurt when needed.
Lower-Carb Version: I reduce the bananas to one and add an extra egg to cut down on sugars.
Texture Tip: Blending the cottage cheese gives a smoother batter if I want a curd-free texture.

Storage/Reheating

I store the pancake bites in an airtight container in the fridge for up to 5 days. They’re easy to reheat in the microwave for about 10–15 seconds if I want them warm. For longer storage, I freeze them in a single layer, then move them to a freezer bag. I reheat straight from frozen in the microwave for 30 seconds or pop them in the air fryer for a crispier edge.

FAQs

Can I make these without nuts?

Yes, I either skip the nuts or replace them with seeds like sunflower or pumpkin seeds for a nut-free version.

How ripe should the bananas be?

I like to use very ripe bananas with lots of brown spots—they mash easier and bring out the natural sweetness.

Can I make these in a regular muffin tin?

I can, but I usually increase the baking time by 3–5 minutes and keep an eye on the center for doneness.

Do I need to blend the cottage cheese?

Not necessarily. I personally don’t mind the texture, but blending it does make the batter smoother if I want a more traditional pancake consistency.

Are they good for kids?

Definitely. These are naturally sweet and bite-sized, which makes them perfect for kids’ lunchboxes or snacks. I just skip the nuts if I’m making them for toddlers.

Conclusion

These Banana Nut Cottage Cheese Pancake Bites are one of my go-to recipes for a high-protein, naturally sweet, and satisfying snack or breakfast. They come together fast, store well, and are endlessly customizable. Whether I bake them or air fry them, I know I’m getting something wholesome, tasty, and full of energy.